The ancient powerful remedy for colds, flu, fatigue, and more…
First, you need to cook traditional chicken broth (also known as “Jewish penicillin”). Ingredients:
3 pounds of chicken (the whole or bony parts; chicken organ meats can also be added)
1-3 stalks of celery may be added. Cut them into 1-2-inch pieces.
2 medium carrots, peeled (or just well washed for organic carrots) and cut into 3-4 inch pieces
1 medium onion, peeled and cut in half
3-6 cloves garlic, peeled
2-3 dry bay leafs
5-10 black and/or white peppercorns
½-1 teaspoon kosher salt (according to your taste)
4 quarts cold water
Preparation:
Place all the ingredients in a pot and bring to a boil over medium-high heat. Reduce heat to medium-low and simmer, partially covered, until the chicken is soft and easily taken apart (1-2 hrs.).
Second, cook the “filler” for your soup separately. Then add it into your bowl of broth with the pieces of cooked chicken.
Add a grain: Buckwheat, millet, quinoa, or jobs tears.
Add some root vegetables: sweet potatoes or/and turnips.
Finally, add your choice of chopped fresh herbs: parsley, dill, basil, cilantro, mint or bean sprouts.
A few drops of sesame oil added to the bowl of soup to give the soup a wonderful flavor and aroma. BON APPETIT!!